17th Harvest Week <> Sept. 7 - 13, 1998

Roasted Tomato Soup w/Garlic
Serves 4

3 lbs. tomatoes, halved
olive oil, salt & pepper
3 tbsp. minced garlic
1 1/2 tbsp. minced fresh* rosemary
1 1/2 tbsp. minced fresh* thyme
* (or 1 1/4 tbsp. dried)
1/4 tsp. crushed dry red peppers
6 cups chicken or veggie broth (two 14.5 oz. cans works fine)
6 tbsp. chopped fresh basil

Lightly coat tomatoes w/olive oil and sprinkle w/salt & pepper. Roast tomatoes cut side up on baking sheet in 400 degree oven until brown & tender, about 1 hr. Cool slightly, then process in food processor until slightly chunky (or chop by hand). In a large pot, saute garlic in olive oil until fragrant. Add tomatoes, and everything else but the basil and simmer uncovered until soup thickens slightly, about 25 min. Remove from heat, stir in basil, and season to taste w/salt & pepper.

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